EPICUREAN
ARCHITECTS
A symphony of chefs, united by artistry and purpose.
Michelin-starred Chef Kelly McCown brings decades of culinary excellence, innovation, and artistry to the table. A graduate of the California Culinary Academy, McCown refined his craft in renowned kitchens including San Francisco’s Michelin-starred La Folie and Fleur de Lys. His career spans celebrated roles across the West Coast—from Seattle’s award-winning Lampreia and Flying Fish to Napa Valley’s iconic Martini House and Rubicon Estate. He’s earned accolades from Esquire, Bon Appétit, The New York Times, and Condé Nast Traveler
Now leading the acclaimed team at The Kitchen in Sacramento, McCown has guided the restaurant to its first Michelin star—the region’s first—as well as AAA’s Five Diamond Award. Known for his ingredient-driven philosophy and guest-focused experience, McCown delivers meals that are both comforting and complex. At Classique 2025, Chef McCown promises an unforgettable culinary experience that reflects his passion, precision, and deep dedication to the art of fine dining.
Chef Bruce Kalman has built a nationally recognized career by combining classical technique with an unwavering respect for quality ingredients, craftsmanship, and innovation. A New Jersey native, he began cooking at just 13 years old and has since led acclaimed kitchens across Chicago, Los Angeles, and Las Vegas. Today, he is the founder of Soulbelly BBQ, where his signature "New School BBQ" blends regional barbecue traditions with refined culinary techniques. Throughout his career, Bruce has earned a James Beard Award nomination, won Food Network's Chopped, defeated Bobby Flay on Beat Bobby Flay, claimed victory on Knife Fight and Battle of the Decades, and was a Top 5 finalist on Top Chef.
Bruce's cooking is defined by a chef-driven approach rooted in whole-animal butchery, handmade ingredients, and thoughtful sourcing. His commitment to working with local farmers and producers reflects a belief that exceptional cuisine begins with exceptional relationships and respect for every ingredient.
Inspired by collaboration, creativity, and the energy of the kitchen, Bruce views every meal as an opportunity to tell a story. His passion for bringing people together through unforgettable food continues to shape every dish he creates.
Born and raised in Las Vegas, James Trees began his culinary career as a teenager at the Mirage and became the youngest sous chef at the Bellagio at just 21. After graduating from the Culinary Institute of America, he worked with world-renowned chefs including Heston Blumenthal, Eric Ripert, Bradley Ogden, Michael Mina, Akasha Richmond, and Ray Garcia.
In 2018, he opened his first independent restaurant, Esther’s Kitchen, which has become a cornerstone of the Downtown Las Vegas Arts District. In 2021, during the pandemic, he opened Al Solito Posto and Ada’s Food & Wine in Tivoli Village; he has since moved Ada’s back to the Arts District and renamed it simply Ada’s. In 2024 and 2025, he expanded his portfolio with Bar Boheme and Petite Boheme in the Arts District, and High Steaks, located at the top of the Rio Hotel & Casino.
Chef Trees’ restaurants have been featured in The New York Times, TIME, The Washington Post, Travel & Leisure, Robb Report, National Geographic, CNN, The Times of London, Thrillist, and Eater, along with numerous local Best Chef and Best Italian honors. Esther’s Kitchen ranked #15 on TripAdvisor’s “Hidden Gems” in the U.S. in 2022. He was named a James Beard Award finalist for Best Chef: Southwest in 2020, and in 2024 he received the Key to the City of Las Vegas.
Chef Jake Yergensen is Corporate Executive Pastry Chef for James Trees' acclaimed hospitality group in Las Vegas, where he leads the dessert programs for celebrated restaurants including Esther's Kitchen, Al Solito Posto, Bar Boheme, and High Steaks Vegas. Originally from Bozeman, Montana, Jake has built an impressive career spanning renowned kitchens from New York to Florida, including the historic Don CeSar Beach Resort and the exclusive Yellowstone Club. His pursuit of excellence also led him to Paris, where he trained under master French pastry chefs, further refining the classical techniques that define his work today.
Chef Yergensen's pastry style combines timeless French craftsmanship with modern creativity and a playful sense of innovation. Whether creating elegant viennoiserie, refined plated desserts, or imaginative signature confections, he balances precision with artistry to deliver desserts that are both visually stunning and deeply satisfying.
Inspired by tradition, curiosity, and the joy of surprising guests, Jake believes every dessert should create a lasting memory. His passion for continuous learning and thoughtful craftsmanship transforms familiar classics into unforgettable experiences, celebrating both the beauty of pastry and the people who gather to enjoy it.
Chef Tamie Aceves is a celebrated culinary leader in the Monterey Bay, known for blending creativity, sustainability, and heartfelt hospitality. As the owner and culinary director of La Crème Monterey Luxury Catering, she curates bespoke experiences for weddings, corporate events, and private celebrations—most notably at The Holly Farm in Carmel Valley and throughout the Central Coast.
Previously, Tamie led the culinary vision at The Grill at Point Pinos, where her leadership helped the restaurant earn recognition as Best Restaurant on a Golf Course (2023) and achieve Certified Green Restaurant status for its environmentally responsible dining practices.
Her Pacific Grove roots trace back to Crema, which since 2013 has delighted locals and visitors alike with award-winning cuisine and welcoming charm. In 2020, she co-founded Lucy’s on Lighthouse, a vibrant surf-and-skate-inspired concept that showcases her playful spirit and community-driven approach. Guided by her philosophy—“It’s all about loving people up with food”—Chef Aceves continues to inspire through her artistry, generosity, and dedication to uplifting the Monterey Bay food community.
Chef Adolfo Diaz serves as Executive Sous Chef at Meals on Wheels of the Monterey Peninsula, where his culinary expertise is guided by a profound sense of purpose. Working alongside Executive Chef Chase Ewing, Adolfo helps prepare thousands of nutritious meals that support older adults, veterans, and neighbors throughout Monterey County. While his skills reflect the precision and discipline of professional kitchens, his greatest passion is using food to make a meaningful difference in people's lives.
Chef Diaz's culinary style is rooted in the belief that every meal deserves the same level of care, quality, and attention, whether served at an elegant gala or delivered to someone at home. He approaches each dish with respect for fresh ingredients, thoughtful preparation, and the understanding that exceptional food has the power to nourish both body and spirit.
Inspired by the people Meals on Wheels serves, Chef Diaz finds purpose in creating meals that bring comfort, dignity, and connection. He believes food is more than nourishment, it is an expression of compassion that reminds every recipient they are valued, remembered, and part of a community that truly cares.
Chef Chase Ewing serves as Executive Chef at Meals on Wheels of the Monterey Peninsula, where his passion for culinary excellence is matched by a deep commitment to serving the community. A graduate of Le Cordon Bleu, Chase refined his skills in luxury five-star hotels and resorts, building expertise in menu development, culinary leadership, and creating memorable dining experiences. His talent has also earned him a place among the chefs of the prestigious Pebble Beach Food & Wine festival, while his continued participation in Classique reflects his dedication to both craftsmanship and purpose.
Chase's culinary style blends refined technique with thoughtful creativity, focusing on seasonal ingredients, bold flavors, and beautifully executed dishes. Whether preparing an elegant gala dinner or nutritious meals for neighbors in need, he believes every plate should be crafted with the same level of care and attention.
Inspired by the belief that food has the power to nourish both body and spirit, Chase sees every meal as an opportunity to create connection and bring comfort. Through his work, he demonstrates that exceptional cuisine can also be an expression of compassion, dignity, and hope—values that define both his cooking and the mission of Meals on Wheels of the Monterey Peninsula.
Chef Mario Garcia’s culinary journey began in his grandmother’s kitchen, where he developed a deep respect for traditional techniques and quality ingredients. A California native raised in Watsonville, Chef Garcia has spent 18 years perfecting his craft, rising from dishwasher to executive chef.
His career includes celebrated roles at Esteban Restaurant, The Sardine Factory, and Roy’s at Pebble Beach Resorts, mentored by industry icons like Bert Cutino, Roy Yamaguchi, and Pablo Mellin. Now at the helm of Grasing’s in Carmel, Chef Garcia brings his passion for fresh, local coastal cuisine to every dish he creates. Known for his farm-to-table philosophy and dedication to sourcing from local producers, he brings an inspired, heartfelt approach to the table.
His presence at Classique 2025 promises an unforgettable culinary experience rooted in heritage, creativity, and a genuine love for food.
Chef Selene Johnson brings more than 30 years of diverse culinary experience to every kitchen she enters, with a career spanning everything from pastry and fine dining to large-scale catering, banquets, and world-class culinary events. Since 1998, she has built a reputation as one of the industry’s most trusted event chefs, working alongside many of the nation’s most celebrated Michelin-starred and James Beard Award-winning chefs. Known affectionately as the “Chef Whisperer,” Selene thrives in high-pressure environments, where her calm leadership and resourcefulness transform ambitious culinary visions into unforgettable experiences.
Chef Selene’s culinary style is guided by a deep respect for exceptional ingredients and the people who produce them. Drawing inspiration from longstanding relationships with local farmers, ranchers, and artisans, she creates dishes that celebrate simplicity, seasonality, and the natural character of every ingredient, while balancing tradition with a sense of creativity and playfulness.
Inspired by endless curiosity and a love of collaboration, Selene believes the best meals begin with great products and the talented hands that bring them to life. Her passion for sharing exceptional food continues to create memorable experiences that connect people around the table.
Chef Pablo Mellin has dedicated more than three decades to mastering the art of Pacific Rim cuisine, serving as Chef de Cuisine at Roy's Restaurant at Pebble Beach Resorts for over 30 years. Born and raised in Rio Nexpa, Mexico, Pablo began his culinary journey as a line cook after moving to California, steadily advancing through respected kitchens including Hog's Breath Inn and the Sardine Factory before finding his culinary home at Roy's. Along the way, he has been recognized as Chef of the Year by the American Culinary Federation's Monterey Bay Chapter and has earned multiple "Best Dish" honors at regional food festivals.
Chef Mellin's cooking is defined by vibrant Pacific Rim flavors, blending Hawaiian, Japanese, and Polynesian influences with California's exceptional local ingredients. Drawing on techniques and inspiration from mentors such as Chef Roy Yamaguchi, Chef Rod Uncangco, and Chef Yoichi Saito, he creates dishes that balance bold flavors, refined technique, and artistic presentation.
Inspired by the tropical flavors of his childhood and a lifelong passion for culinary exploration, Pablo approaches every dish with creativity, curiosity, and respect for tradition. His greatest reward is creating memorable meals that surprise, delight, and bring people together through extraordinary food.
Chef Ron Mendoza has spent more than 25 years crafting exceptional pastries and artisan breads, earning a reputation as one of the Central Coast's most respected bakers. After graduating from culinary school in Pasadena, he refined his skills at some of California's most celebrated restaurants, including Patina alongside Chef Walter Manzke, Sona Restaurant, where he was honored as StarChefs Best Pastry Chef, and the world-renowned French Laundry in Napa Valley. He later led the pastry program at Aubergine in Carmel for nearly a decade before founding Ad Astra Bread Co. in 2019, now a beloved Monterey bakery whose handcrafted breads are featured in many of the region's finest restaurants and specialty markets.
Chef Mendoza's style is rooted in precision, patience, and a deep respect for traditional baking techniques. Whether creating delicate pastries or naturally leavened artisan breads, he believes that simple, thoughtfully crafted ingredients produce the most memorable results.
Inspired by a lifelong pursuit of excellence and the joy of sharing fresh bread with the community, Ron approaches every bake with quiet craftsmanship and care. His work reflects the belief that the most meaningful culinary experiences are often found in the simplest, most honest expressions of food.
Chef Colin Moody, CEC, has spent more than three decades building a distinguished culinary career defined by leadership, mentorship, and an unwavering commitment to excellence. Now serving as Director of Culinary at Sherwood Country Club in Southern California, he oversees all culinary operations across one of the nation's premier private clubs. Previously, he led the kitchens at Pasadera Country Club and Monterey Peninsula Country Club, where he earned a reputation for creating exceptional dining experiences ranging from elegant fine dining to large-scale signature events. His career has also been shaped by the mentorship of Master Chef Roland Henin, whose influence continues to inspire Chef Moody's pursuit of craftsmanship and continuous growth.
Chef Moody's culinary style blends refined technique with genuine hospitality, emphasizing fresh ingredients, thoughtful presentation, and memorable guest experiences. Whether preparing an intimate dinner or serving hundreds of guests, his philosophy remains the same: every plate should reflect care, consistency, and purpose.
Inspired by collaboration and lifelong learning, Chef Moody is passionate about mentoring the next generation of culinarians and elevating those around him. Guided by his personal motto, "You are only as good as your last meal or service," he approaches every day with humility, curiosity, and a passion for creating extraordinary food.
Chef Rudolfo Ponce is the chef and owner of Rudolfo's Eatery in Pacific Grove, where his passion for exceptional food is matched by his deep commitment to the Monterey County community he proudly calls home. A graduate of the Culinary Institute of America in Napa Valley, Rudolfo refined his craft in acclaimed kitchens including Bouchon by Thomas Keller, Acacia House, and Model Bakery before returning to the Central Coast to build his own culinary vision. Today, alongside Rudolfo's Eatery, he continues to expand his creative reach through Heatwaves831, his popular hot chicken concept.
Chef Ponce's culinary style blends refined technique with approachable, heartfelt hospitality. Influenced by California's seasonal ingredients and the discipline of world-class kitchens, he creates food that is both elevated and inviting, celebrating bold flavors, thoughtful craftsmanship, and the simple joy of sharing a great meal.
Inspired by the work ethic and resilience of his parents, Rudolfo approaches every day with humility, consistency, and a desire to keep learning. He believes the most memorable dining experiences are built on genuine hospitality, strong community connections, and food prepared with purpose, creating places where every guest feels welcomed, valued, and eager to return.
Chef Justin Robarge is a chef, hospitality consultant, and founder of J Cloud Hospitality, where he helps restaurants, wineries, resorts, and destination venues create innovative, sustainable, and unforgettable culinary experiences. With nearly three decades of leadership in acclaimed kitchens including Folktale Winery & Vineyard, The Santa Lucia Preserve, Montrio Bistro, and the Monterey Bay Aquarium, Justin has built a reputation for culinary excellence. His work at Montrio Bistro earned a Michelin Plate in 2019, and he has been recognized with honors including the Most Imaginative Dish Award at the Big Sur Foragers Festival and the People's Choice Award at the Colorado Springs Chefs Gala.
Chef Robarge's culinary style is rooted in California's seasonal bounty, combining refined technique with a deep respect for local ingredients, thoughtful sourcing, and exceptional hospitality. He believes memorable dining experiences are created through collaboration, creativity, and an unwavering commitment to quality.
Inspired by the connection between food, community, and the environment, Justin is passionate about building sustainable culinary programs that leave a lasting impact. As a Sustainable Seafood Ambassador for Monterey Bay Aquarium's Seafood Watch program, he continues to champion responsible practices while creating experiences that celebrate craftsmanship, conservation, and the joy of bringing people together around the table.
Chef Michael Rotondo is Executive Chef of the Monterey Plaza Hotel & Spa, where he leads the culinary vision for Coastal Kitchen, Schooners, and Tidal Coffee. Internationally trained, his distinguished career includes Michelin-starred restaurants and Forbes Five-Star hotels across the United States and Europe, including Charlie Trotter's, L'Auberge du Pont de Collonges in France, the Four Seasons Resort Palm Beach, and The Ritz-Carlton San Francisco. In 2008, he was recognized as the "Most Promising Chef" by renowned chefs Daniel Boulud and Thomas Keller following his performance in the prestigious Bocuse d'Or USA competition.
Chef Rotondo's culinary style is refined yet deeply connected to place, showcasing the exceptional ingredients of California's Central Coast through elegant, seasonally driven tasting menus. His approach balances classical technique with modern creativity, allowing each ingredient to express its natural character while delivering a memorable dining experience.
Inspired by the landscapes, flavors, and traditions of coastal California, Chef Rotondo believes exceptional cuisine begins with thoughtful sourcing and genuine collaboration with local producers. Every menu reflects his passion for craftsmanship, innovation, and hospitality, creating unforgettable experiences that celebrate both the region and the people gathered around the table.
Chef Tim Wood has spent his career celebrating the connection between exceptional ingredients, dedicated producers, and memorable hospitality. Raised in New York's Hudson Valley, his passion for food was shaped by family meals and a deep appreciation for seasonal farming. After attending the Culinary Institute of America, Tim refined his craft in acclaimed kitchens from New York City to California, working alongside renowned chefs including Michael Lomonaco and Cal Stamenov. His journey led him to Bernardus Lodge, Carneros Resort & Spa, and Carmel Valley Ranch, where he helped develop pioneering farm-driven culinary programs before opening his own restaurant, Woody's at the Monterey Regional Airport.
Chef Wood's culinary style is rooted in the agricultural richness of the Monterey Peninsula, where relationships with local farmers, fishermen, ranchers, and artisans inspire every menu. His cooking highlights seasonal ingredients with thoughtful technique, allowing the region's natural flavors to take center stage.
Inspired by the belief that great cuisine begins long before it reaches the kitchen, Tim remains passionate about the people who grow, harvest, and produce exceptional ingredients. Through every dish, he celebrates the land, the community, and the simple joy of bringing people together over remarkable food.
Elevate Your Culinary Artistry
Transform your signature dishes into a multi-sensory masterpiece. We’re seeking talented chefs, culinary artists, and innovative cooks who want to showcase their craft in an extraordinary setting where food becomes the centerpiece of an unforgettable experience. Join us in creating a dining journey that delights every sense and leaves guests craving more.
Honoring the extraordinary chefs who have been an integral part of our Classique Benefit Gala. Their artistry, passion, and dedication have not only delighted our palates but have also supported the mission of Meals on Wheels of the Monterey Peninsula.
Bert Cutino, CEC, AAC, HOF, HBOT, Founder Culinary Classique d’Elegance
Tamie Aceves
Pedro Angeles
Gabriel Arguelles
Josh Arguelles
Wendy Arias
Josh Arias-Silva
Peter Armellino
Mark Ayers
David Babcock
Tony Baker
Daniel Barduzzi
Hugo Barragan
Matt Beaudin
Crystal Birkemeier
Jeff Blake
Matt Bolton
Benjamin Brandt
Brad Briske
Wendy Brodie
Benjamin Brown
Aaron Burns
Pam Burns
Tony Castelluci
Rosa Catalano
Michael Chang
Emily Chinaglia
Sam Choy
Ryan Closter
Eduardo Coronel
Alfredo Cortez
Isaiah Cortright
John Cox
Nance Danner-Rocha
Johnny De Vivo
Gregg Denter
Josef Desimone
Sarda Desmond
Efren Diaz
Jorden Dolan
Rick Edge
Dan Elinan
Greg Elinan
Michelle Estigoy
Chase Ewing
Dory Fatigati
Greg Fatigati
Don Ferch
Kevin Fisher
Todd Fisher
John Folse
Dory Ford
Jason Ford
Willie Franz
David Frappiea
Don Frappiea
Mario Garcia
Rogelio Garcia
Veronica Garcia
Claus Georis
Jason Giles
Gregory Gilvison
Gonzo Sanchez
Brant Good
Kurt Grasing
Uwe Grobecker
Ivan Guadarrama
Patrick Hendon
Annie Hobbs
Ej Holzer
Jean Hubert
Claire Hulstrom
Boris Ilabaca
Hollie Jackson
Jeff Jake
Ej Jimenez
Selene Johnson
Truman Jones
Karl Staub
John Kasky
Anthony Keene
Danny Leach
Charles Lee
Joseph Lee
Paul Lee
Antonia Lofaso
Augustin Lopez
Peter Lyanage
Robert Mancuso
Meredith Marin
Ryan Closter Marin
Pete Martinez
Kelly McCown
Dorothy Mcnett
Arlene Mead
Colin Mellin
Pablo Mellin
Ron Mendoza
Levi Mezick
Brandon Miller
Gene Moana
Colin Moody
Jeffrey Mora
Eddie Moran
Arturo Moscoso
Michael Nemec
Chris O’ Connor
Mario Ortega
Kim Osorio
Luis Osorio
Mary Pagan
Kim Pasamonte
Steven Patlan
Mario Perez
Jorden Peters
Karl Peters
Soerke Peters
Charles Phan
Jesse Plasencia
Rudolfo Ponce
Matt Raines
Conrad Reddick
Jerry Regester
Jodi Renemap
Jorden Richardson
Sonny Richardson
Justin Robarge
Santana Rodriguez
James Romeo
Jeffrey Romeo
Michael Rotondo
Briana Sammut
John Scherber
Kristina Scrivani
Michael Shafer
Tene Shake
Josh Silva-Arias
Douglas Sisk
Tom Snyder
Kent Specht
Ben Spungin
Cal Stamenov
Karl Staub
Casey Swanston-Edwards
Mohamed Tabib
Terry Teplitzky
John Tesar
Steven Tevere
Quinn Thompson
Abraham Torre
James Trees
Jeremy Tummel
Frances Vaughn
Jerome Viel
Ted Walter
Jeffrey Weiss
Brendan Welker
Wenli
Marcus Whisenant
Jacques Wilson
Tim Wilson
Tim Wood
Cy Yontz
Dean Young
Russell Young
2026 CLASSIQUE GALA
An Extraordinary Night Awaits
Culinary Brilliance, Coastal Elegance & Community Impact
2026 ClassiqueTM. This website was crafted with purpose, passion, and intention.